Last Updated on November 25, 2023
Are you looking for a delicious pot roast recipe? Look no further than the Golden Corral Pot Roast Recipe! This classic dish is sure to become a family favorite. It’s packed with flavor and will make your mouth water.
The best part is that it’s easy to make and requires minimal ingredients. Plus, it’s made with simple ingredients that you likely already have in your pantry or refrigerator. So, let’s get started on making this delicious pot roast!
Table of Contents
What is Golden Corral Pot Roast?
Golden Corral pot roast is a classic dish made with slow-cooked chuck roast, seasoned vegetables and gravy. It’s served with mashed potatoes or roasted potatoes along with steamed vegetables or a salad.
The restaurant chain uses their own special blend of herbs and spices to bring out the flavor of this classic dish.
But this copycat version is just as delicious and even easier to make. It requires minimal ingredients and is ready in no time, making it perfect for busy weeknights.
What Does it Taste Like?
This classic dish has a rich and savory flavor that can’t be beat. The chuck roast is slow cooked until it’s tender and juicy, while the vegetables add a burst of flavor to every bite.
The gravy ties all the flavors together and gives this dish an extra kick of flavor. Plus, you can adjust the seasoning to your tastes. So whether you like it mild or spicy, this dish will satisfy everyone’s taste buds!
How Did I First Get Introduced to the Golden Corral Pot Roast?
I first had the pleasure of trying this delicious dish when I first visited the Golden Corral Resturant. My family and I were in the mood for something hearty and comforting and this pot roast hit the spot. It was packed with flavor and we couldn’t get enough.
Since then, I have been making my own version of this classic dish at home using the same traditional ingredients that Golden Corral uses. It tastes just as amazing and is a quick and easy meal to make any night of the week.
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How to Make Golden Corral Pot Roast?
Making Golden Corral pot roast at home is easy and delicious. The key is to use high-quality chuck roast, season it well and let it cook slowly on low heat until fork tender. Here’s a simple recipe for the classic dish:
- Unsalted Butter: Unsalted butter is used to sauté and brown the chuck roast. It adds richness and contributes to the depth of flavor in the pot roast.
- White Onion: White onion adds aromatic and savory notes to the pot roast. It enhances the overall flavor profile and complements the richness of the meat.
- Chuck Roast: Chuck roast is a flavorful and well-marbled cut of beef suitable for slow cooking. It becomes tender and absorbs the flavors of the other ingredients during the cooking process, creating a hearty and satisfying pot roast.
- Ribs Celery: Celery provides a subtle, earthy flavor to the pot roast. It adds aromatic complexity and contributes to the overall savory character of the dish.
- Brown Gravy (or Beef Broth): Brown gravy or beef broth serves as the liquid base for the pot roast. It keeps the meat moist during cooking and forms the foundation for a flavorful sauce.
- Small Red Potatoes: Small red potatoes add a starchy component to the pot roast. They absorb the savory juices, becoming tender and flavorful as they cook.
- Garlic Powder: Garlic powder provides a mellow garlic flavor throughout the pot roast. It enhances the savory notes and adds a subtle kick to the dish.
- Dried Thyme: Dried thyme contributes an herbaceous and slightly floral flavor to the pot roast. It complements the beef and adds depth to the overall taste.
- Carrots: Carrots add sweetness and a vibrant color to the pot roast. They become tender during cooking, absorbing the flavors of the meat and other ingredients.
- Salt and Pepper to Taste: Salt and pepper are essential seasonings that enhance the overall taste of the pot roast. They help balance the flavors and bring out the natural richness of the meat.
- Dried Rosemary: Dried rosemary adds a fragrant and pine-like flavor to the pot roast. It complements the thyme and enhances the herbaceous aspect of the dish.
Step by step instructions
Preheat your oven to 300 degrees F.
Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, celery, and sauté for about 5 minutes until the vegetables are softened.
Season the chuck roast generously with salt, pepper, garlic powder, thyme, and rosemary. Add the roast to the pot with vegetables and brown on all sides for about 5 minutes.
Once the meat is nicely browned, pour in the gravy or beef broth, covering all of the ingredients with liquid.
Place a lid on top of the pot and transfer it to the oven. Cook for 2 ½ to 3 hours, until the roast is tender enough to be easily pulled apart with a fork.
About an hour before the roast is done cooking, add in the potatoes and carrots. Stir everything together and ensure all the vegetables are covered with liquid. Replace the lid on the pot and allow it to cook for the remaining time.
When finished cooking, pull out the roast and vegetables and serve.
– If you’d like to add more flavor to this dish, consider adding a few cloves of garlic or some fresh herbs (like rosemary or thyme) during step 3.
– If you find that the roast is not as tender as you’d like, try cooking it for an additional hour or two.
Golden Corral Pot Roast Recipe
- 1/2 teaspoon of dried thyme infusing the stew with a warm and herbaceous flavor that complements the beef and other ingredients.
- 1/2 white onion adding a savory and aromatic element to the stew, enhancing its overall depth of flavor.
- 1/4 teaspoon of dried rosemary imparting a fragrant and pine-like flavor to the stew, adding a hint of herbal complexity.
- 1 rib of celery offering a subtle and refreshing crunch to the stew while imparting a mild and earthy flavor.
- 5 small red potatoes providing a creamy and buttery texture to the stew, while also adding a delightful pop of color.
- 1.5-2 pounds of chuck roast a flavorful and tender cut of beef that becomes melt-in-your-mouth succulent when slow-cooked in the stew.
- 1 teaspoon of garlic powder adding a savory and aromatic kick to the stew, enhancing its overall depth of flavor.
- 2 large carrots bringing a natural sweetness and vibrant color to the stew, while also offering a tender and satisfying bite.
- 1 packet of brown gravy mix or beef broth, creating a savory and robust base for the stew, adding a rich and hearty flavor profile.
- 2 tablespoons of unsalted butter providing a rich and luscious base for sautéing the ingredients and adding a smooth and velvety texture to the stew.
- Salt and pepper to taste allowing you to season the stew to your preference, enhancing the flavors of all the ingredients and bringing the dish into balance.
- Preheat your oven to 300 degrees F.
- Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, celery, and sauté for about 5 minutes until the vegetables are softened.
- Season the chuck roast generously with salt, pepper, garlic powder, thyme, and rosemary. Add the roast to the pot with vegetables and brown on all sides for about 5 minutes.
- Once the meat is nicely browned, pour in the gravy or beef broth, covering all of the ingredients with liquid.
- Place a lid on top of the pot and transfer it to the oven. Cook for 2 ½ to 3 hours, until the roast is tender enough to be easily pulled apart with a fork.
- About an hour before the roast is done cooking, add in the potatoes and carrots. Stir everything together and ensure all the vegetables are covered with liquid. Replace the lid on the pot and allow it to cook for the remaining time.
- When finished cooking, pull out the roast and vegetables and serve.
- If you’d like to add more flavor to this dish, consider adding a few cloves of garlic or some fresh herbs (like rosemary or thyme) during step 3.
- If you find that the roast is not as tender as you’d like, try cooking it for an additional hour or two.
Calcium: 37 mg, Protein: 26g, Calories: 252 kcal, Fat: 12g, Carbohydrates: 10g Cholesterol: 70mg, Saturated Fat: 3g,, Sodium: 825mg, Potassium: 695mg, Vitamin A: 6508IU, Vitamin C: 7mg, Fiber: 2g, Iron: 3mg.
What to serve with golden corral pot roast?
This pot roast is delicious and served over mashed potatoes or egg noodles with a side of broccoli and cauliflower. You can also add a green salad or roasted vegetables for an extra nutritional boost.
How to store leftover golden corral pot roast?
You can store leftover pot roast in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 6 months. Be sure to thoroughly reheat before eating.
Can pregnant women eat this?
Yes, it is safe for pregnant women to eat golden corral pot roast, as long as it has been cooked and stored properly. However, it is best to consult with a doctor for specific nutritional advice.
What other cuts of meat can be used in this recipe?
You can use any type of chuck roast or beef brisket for this recipe.
Can I make this dish in a slow cooker?
Yes, you can easily adapt this recipe to a slow cooker. Simply season the meat and vegetables as instructed in steps 2-3, then layer everything in the slow cooker with beef broth instead of gravy. Cook on low for 8-10 hours until the roast is tender.
Can I make this dish on the stovetop?
Yes, you can make this pot roast on the stovetop as well. Follow the instructions in steps 2-6 and cook over medium-low heat for 2 hours until the roast is fork tender. Be sure to stir occasionally, adding more beef broth or water if necessary.
Golden corral pot roast is a hearty and flavorful dish that will surely please everyone. By following the easy steps outlined in this guide, you can make a delicious pot roast with tender meat and tasty vegetables.
Whether you are serving it for a special occasion or just a family dinner, this is sure to be a hit!
Please share this dish with your loved ones if you liked it. I hope you found this to be useful. Don’t forget to leave feedback as well.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.